Gobi Manchurian is a popular and delicious starter made by frying flour coated cauliflower until crisp then tossing it in hot, sweet and tangy sauce. Cauliflower Manchurian is simple to make at home and tastes so good. Learn to make Gobi Manchurian with the help of step by step pictures and video.
Gobi Manchurian given here is a perfect restaurant style recipe with easily available ingredients at home. You can make and enjoy gobi manchurian on special occasions like birthdays, anniversary, parties and get together. Mittu loves gobi manchurian so I make it at least once a month.
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About Gobi Manchurian
‘Gobi’ means cauliflower and ‘Manchurian’ refers to the hot, sweet and tangy sauce. Gobi Manchurian is a popular Indo Chinese starter made with cauliflower, flour, sauces, herbs and spices. It is made by frying flour coated cauliflower florets until crip and golden brown then coating it in the manchurian sauce.
Manchurian sauce gets well with cauliflower, chicken, mixed vegetables, baby corn, paneer, mushroom and a lot more. Of them Gobi Manchurian is made commonly because of the availability of cauliflower in lots, taste, affordability and easiness to make.
Crisp cauliflower florets in a tangy hot sauce is a perfect manchurian and I just love it hot any day for starter. Gobi Manchurian is one of the popular and most demanded starters at restaurants. Do try it at home and enjoy!
Gobi Manchurian – Restaurant Style
I always love recreating restaurant style dishes for multiple reasons. Firstly, we can enjoy restaurant like food at home whenever we wish without burning our pockets often. Secondly it is safe with homemade food. Thirdly for hygienic reasons – be it cleaning the ingredients or the place our food is cooked, it is more hygienic when homemade.
Above all, I love to recreate dishes which hones my culinary skills and fills my heart with a sense of achievement. I have a separate category for restaurant style dishes that approves my love for recreating the style, do check out.
Gobi Manchurian Video
Short Video
Gobi Manchurian Ingredients
- Cauliflower (gobi) – A medium sized flower will be good for 2 people. Choose cauliflower which is dense, whitish (than ivorish) and weighing heavy for its size. It is very important that we clean cauliflower well before cooking.
- Sauces – I have used soya sauce, chili sauce, tomato sauce for making the manchurian sauce.
- Spring Onion, Garlic – Garlic and Spring onion adds taste and flavor to the manchurian. Do not skip it if you like Manchurian in restaurant style.
- Pepper powder – Pepper powder adds spice to the sauce.
- Flour – Maida, corn flour is needed to coat the gobi and fry. Corn flour is used to make a slurry which helps to keep the Manchurian saucy and thick.
- Oil – Use cooking oil that has no flavors.
How to make Gobi Manchurian?
- Clean cauliflower
- Prepare maida, cornflour batter and mix the cauliflower with batter.
- Deep fry the cauliflower until crisp and golden brown.
- Prepare the manchurian sauce by mixing all sauces, spices and spring onion.
- Toss the fried cauliflower in the manchurian sauce and enjoy hot!
Gobi Manchurian – Saucy or Dry?
Gobi Manchurian at hotels is often confused as to whether it is saucy or dry. When we expect the Manchurian to be saucy, we will end up getting gravyish and sometimes dry. Although all of them are variations of Manchurian, it is better to clarify upfront while placing the order so that you are not disappointed.
Saucy version is how the manchurian has to be. However some of us like the flavors but not too saucy to taste, hence the dry version just like hubby. Enjoy cooking both the versions at home and follow the one for repeat which you prefer the most!
I love crisp gobi’s coated with sauce just like the way I have posted here which is most commonly made at restaurants. Mittu loves more saucy version like gobi florets floating in sauce, but hubby likes dry version. Me and gugu love both.
More manchurian recipes
- Small potato manchurian
- Mushroom manchurian
- Veg balls manchurian
- Soya chunks manchurian
- Baby corn manchurian
How to make Gobi Manchurian Step by Step
1.To warm water add rock salt.
2.Add cleaned cauliflower florets to it. Set aside for 10 minutes and transfer the cauliflower to a colander. This is to ensure there are no worms.
3.Rinse it well, drain and set aside.
4.To a mixing bowl 3 tablespoon maida, 3 tablespoon cornflour, salt to taste and 1/2 teaspoon pepper powder.
5.First mix this well then add water little by little.
6.Make a slightly runny batter like shown here.
7.Add cleaned cauliflower florets and mix it well until it has a thin coating.
8.Deep fry in oil in medium flame until golden brown and crisp.
9.Drain and set aside. Repeat to finish.
10.Heat 1 tablespoon oil in a pan – add 1/2 tablespoon garlic, 1/2 teaspoon ginger(optional), 1/2 tablespoon spring onion white part, sauté until golden then add 1 teaspoon spring onion green part, give a quick sauté.
11.Add 1 teaspoon chili sauce, 1/2 teaspoon soya sauce and 2 tablespoon tomato sauce,salt to taste, 1/4 teaspoon sugar and 1/2 teaspoon pepper powder.
12.Mix it well. Add 1/4 cup water mix it well.
13.Let the sauce boil for a minute.
14.Now mix 1 teaspoon corn flour with 2 tablespoon water to make a slurry, add it to the sauce.
15.Cook until slightly saucy and thick.Now add fried gobi.
16.Toss well.
17.Add 1 tablespoon spring onion mix well and switch off.
Serve gobi manchurian hot!
Expert Tips
- Cleaning Cauliflower – To warm water add rock salt and add cauliflower florets to it. Set aside for 10 minutes and remove the cauliflower. This is to ensure there are no worms. Rinse it well, drain and cauliflower is ready for cooking.
- Coating – The flour coating should be thin else the gobi will turn soggy while adding to the sauce.
- Frying – Deep fry in medium high flame to get crisp gobi. If the flame is low while deep frying, the gobi’s will drink more oil. While deep frying gobi’s tend to stick to each other, be gentle and careful while separating it. Else you can break it after frying also.
- Authenticity – Onion and capsicum are not usually added in authentic restaurant style gobi manchurian but if you like you can add it.
- If there is any leftover batter, you can coat with available vegetables and fry them
- Always serve hot as it may turn soggy when resting time is given.
Variations
- You can replace maida with wheat flour too.
- You can tawa roast the gobi instead of deep frying too but make sure its crisp, use iron flat tawa for best results. You can air fry / bake the gobis as well instead of frying though it will be a compromise in taste.
- You can replace red chili sauce with green chili sauce too.
- You can add onion ,capsicum if you like.
Serving & Storage
Gobi Manchurian can be enjoyed as it is – it tastes divine and delicious. Gobi Manchurian can also be enjoyed with fried rice too. Gobi Manchurian is best when hot, however you can store up to a day and heat it while serving.
FAQS
1.What is Gobi Manchurian?
Gobi Manchurian is a saucy, delicious appetizer made by frying flour coated gobi until crisp, golden brown and tossing it with hot & sweet manchurian sauce.
2.Is there any alternative for corn flour?
You can replace corn flour with rice flour.
3.Can I substitute maida with whole wheat flour?
Yes you can replace maida with wheat flour as it is a healthier option and matches closely in taste as well.
4.Can I bake gobi instead of deep frying?
Yes you can bake them but there will be a compromise in taste. Preheat oven at 220 DEG C for 10 minutes Rinse well drain water completely, pat fry them then 2 tablespoon maida, corn flour each, sprinkle very little water and coat the gobi florets with it. It should be sticky and thick. Place them on a tray and bake for 20-25 minutes until crisp and golden.
5.What to serve gobi manchurian with?
Gobi manchurian can be served with fried rice, hakka noodles which is the best combination. However it can be served as such as a starter too.
If you have any more questions about this gobi manchurian do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
Tried this gobi manchurian? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Gobi Manchurian Recipe
Ingredients
- 1 medium sized cauliflower cut into small florets
- 1 tablespoon spring onion green part
- oil to deep fry
For the batter:
- 3 tablespoon maida
- 3 tablespoon cornflour
- 1/2 teaspoon pepper powder
- water as needed
- salt to taste
For the manchurian sauce:
- 1 tablespoon oil
- 1/2 tablespoon garlic finely chopped
- 1/2 teaspoon ginger (optional)
- 1/2 tablespoon spring onion white part
- 1 teaspoon spring onion green part
- 1 teaspoon chilli sauce
- 1/2 teaspoon soya sauce
- 2 tablespoon tomato sauce
- 1/2 teaspoon pepper powder
- 1/4 teaspoon sugar
- 1/4 cup water
- salt to taste
For cornflour slurry:
- 1 teaspoon corn flour
- 2 tablespoon water
Instructions
- To warm water add rock salt. Add cleaned cauliflower florets to it.
- Set aside for 10 mins and remove the cauliflower. This is to ensure there are no worms. Rinse it well, drain and set aside.
- To a mixing bowl add the ingredients listed under 'For the batter' mix well.
- Then add water little by little to make a slightly runny batter. The batter should be slightly runny.
- Add cleaned cauliflower florets and mix it well until it has a thin coating.
- Deep fry in medium flame until golden and crisp.
- Drain and set aside. Repeat to finish.
- Heat 1 tablespoon oil in a pan – add 1/2 tablespoon garlic, 1/2 teaspoon ginger(optional), 1/2 tablespoon spring onion white part, sauté until golden then add 1 teaspoon spring onion green part, give a quick sauté.
- Add all the sauces along with salt,sugar and pepper powder mix well.
- Add 1/4 cup water mix it well. Let the sauce boil for a minute.
- Now mix cornflour with water to make a slurry, add it to the sauce.
- Cook until slightly saucy and thick. Now add fried gobi. Toss well.
- Add 1 tablespoon spring onion mix well and switch off.
- Serve Gobi Manchurian hot!
Video
Notes
- Deep fry in medium flame to get crisp gobi.If the flame is low while deep frying, the gobis will drink more oil.
- While deep frying gobis tend to stick to each other, be gentle and careful while breaking it.Else you can break it after frying also.
- For the restaurant flavour its a must to add the sauces.
- Onion and capsicum are not usually added in authentic restaurant style gobi manchurian but if you like you can add it.
Mahimaa's kitchen
why did you remind me of this wonderful dish! it’s my fav… and i want to have it right now. looks soooo good.
Priya Sriram
This version of gobi is really simple and looks completely delicious! Good one Sharmilee.. 🙂
Cham
U make me drool over ur manch!
Ramya Vijaykumar
Simple one… Glossy Glossy Manchurians look yum… Slurp!!!
Ramya Bala
MY fav too 😉 only difference is tat I add ketchup too 🙂
sharada
The manchurian looks good & simple to prepare also.
Chitra
Me too tried GM in a similar way, but didnt add the color.Looks colorful and yummy!!first time here, lovely space u have.DO visit mine at ur free time:)
Trupti
Sharmilee Gobi manchurian looks delicious.. one of my fav chinese dish thanks for sharing this recipe
Madhumathi
All time fav dish!Looks very yummy!
Prathibha
Even my favourite indo-chinese food…n yours look yummy…
Pavithra
My favourite dish…..Mouthwatering
n33ma
Absolutely divine!
Laavanya
I can never get enough of this.. looks so tempting.
Le @HC
Looking at this manchurian that i prepare occasionally though our fav, is heart warming. Sometimes i use sambal oleak – chilli paste found in asian stores for this recipe.
Pooja
Love manchuria with any veggie..your looking yummy and simple..
niren kumar
We tried this tasty gobi manchurian.We had a lovely combo of chinest veg fried rice & gobi manchurian of yours.Taste was amazing for both &we all enjoyed it.Thanks for sharing this wonderful dish.
Famjie Sheikh
Me gonna prepare it tomorow insha allsh
sowmya lakshmi
it came out very well…:-)
sahna
thank yu so much for yummy and delicious dish…i did this dish lastnyte..and i loved it..my husband loved it so much..thank yu…keep doing the grt work…
Dhanya
Thank You…
It's really a wonderful delicious dish.. 🙂
Priya
nice , testy..thanks for recipe
nothing_to_do_pregy
Sharnee – let me start by saying I love your blog…step by step pictures and wonderful recipes….. Thank u so much …. I tried this recipe today and loved it and my entire house also loves ur tiffin sambar…… Also for dussera I made the chocolate peda…. I cannot tell how much I love yr recipes. Right now hubby is out to buy mutton for mutton chula 🙂
Nagu Subbu
Nice idea rahter than frying them in oil which takes a little longer time 🙂
meet
Thanks.I tried it and every one appreciated it so much
babitha jy
Looks deleciouss……….going to try it today……:-)
snaveena madhan
scrumptious and mouthwatering… when i tried this recipe,cauliflower which i fried was not crispy,even i followed the same steps for marinating.Please help me out …
Sujatha Sivakumar
Thank you Sharmi. I have tried this recipe twice and both times it has turned out extremely well. The step by step method is very good. You are wonderful in writing, posting the pictures.
Teena Mary
wow…absolutely delicious looking!! I really feel like eating your fried rice & manchurian right now 😉
yesha martin
how do you grill florets in oven?
SHARMILEE J
Please check my grilled gobi post for more details
Pavithra
Hi Sharmi
Can we use whole wheat flour instead of Maida & besan instead of corn flour ?
SHARMILEE J
No no…wheat flour isnt a substitute here…May be try half and half of rice flour and maida
Pavithra
Thank you Sharmilee. Is there a substitute for corn flour?
SHARMILEE J
Try rice flour….not really sure of the outcome but give a try and see
Swathi V
Hi.. is there any other substitute for soya sauce and tomato sauce .. ? pls reply
SHARMILEE J
No I dont recommend any substitute for soya and tomato sauce as it will totally change the flavour.
sreeramy
which brand tomato sauce u use?
SHARMILEE J
I use Kisan / Maggi
Swathi V
k thank u.
Chandra M
hello mam. i prepared this manchurian. really yummy.
j
For those who like their gobi manchurian dry and crisp, fry your gobi once b4 and once right b4 adding it to your gravy…(and pls exercise after this indulgence)
Lavina
Can you please share the recipe for vegetable manchurian
Aashi ayesh
is spring onion a must in ds recipie?
SHARMILEE J
Yes for any manchurian spring onions give a nice chinese flavour
Sindhuja
Wow sharmi u r mind blowing just tried this turned out superb thank u so much I’ve tried so many recipes of urs and I totally enjoyed trying those and everything turned outo awesome :)😃😆😀
Nisha
Hi, I couldn’t find info abt the white ceramic pan that you have used???
Sharmilee J
It is from homecenter…you can check it online